As anyone can see by my recipe collection I am neither vegetarian nor vegan but I do enjoy experimenting outside my culinary comfort zone. I like bacon and while I do not slather it on everything and for some the occasional Bloody Mary cocktail it is a great addition to many dishes, especially sandwiches. TALLBlonde's favorite food group!
This recipe courtesy of Plant Power Couple, thank you guyz! Makes 18 strips.
6 sheets rice paper
3 Tbl. soy sauce (Tamari for GF)
2 Tbl. beet juice*
2 Tbl. nutritional yeast
2 Tbl. refined** coconut oil
1 Tbl. maple syrup
1 tsp. liquid smoke
fresh cracked black pepper
Preheat oven to 400-degrees.
Generously grease 2 large baking sheets with refined coconut oil.
Whisk marinade items in a large shallow pan, large enough to place rice paper flat.
Fill a large bowl with room temperature water and set up in a line: water bowl, marinade bowl and cutting board and baking sheets.
Place two sheets of rice paper together and soak in water bowl for one minute until they are soft enough to stick together, press out air pockets.
Then move softened rice paper to marinade for 2 minutes, turn over and rest for one minute.
Place marinated rice paper on cutting board and slice through with a pizza wheel making 6 strips. Do not make them larger as they will be difficult to flip onto baking sheet.
Lay strips on baking sheets and brush to extra marinade. Sprinkle with fresh cracked black pepper and lightly sprinkle with brown sugar.
Bake for three minutes (of four for crispy). Turn and flip strips with tongs (super hot) adding another brushing of marinade and sprinkling of black pepper and brown sugar. Bake an additional 3 minutes.
Remove from oven, place on paper towels and allow to cool and eat in your favorite sandwich or crumble onto your favorite wedge salad.
*Take 1/2 fresh beet, chopped, boil until soft and se the juice in the marinade.
**Refined coconut oil is required or you will make coconut-flavored bacon.